Instructions:

Using an electronic mixer, beat butter with icing sugar until light and fluffy.

In a separate bowl, whisk together flour, cornstarch, salt, ginger and 1/2 cup (125 mL) of dark chocolate chips until well combined. Using a wooden spoon, gradually stir the flour mixture into the butter mixture until just combined. Do not over mix or cookies will be tough.

Unwrap one log at a time and cut into 1/4" to 1/2" (0.625-1.25 cm) slices cross wise. Bake on a parchment paper-lined cookie sheet for about 20 minutes or until cookies are light golden brown. Cool completely.